The effects of Australian sweet lupin (ASL) variety on physical properties of flours and breads

Villarino, Casiana Blanca; Jayasena, Vijay; Coorey, Ranil; Chakrabarti-Bell, S.; Johnson, Stuart

doi:10.1016/j.lwt.2014.08.028

Cited by 29 publications

(25 citation statements)

References 35 publications

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“…Doughs were prepared using a total of 550 g of composite ASL-refined wheat flour with water added at various combinations specified in Tables 1 and 2. The amount of water added was based on our previous studies (Villarino et al, 2014;2015). For each experimental run the wheat sponge contained 30% of the total amount of water while lupin sponge had 55% of the total amount of water and the remaining 15% was added in the dough stage.…”

Section: Bread Makingmentioning

confidence: 99%

Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread

Villarino

Jayasena

Coorey

et al. 2015

LWT - Food Science and Technology

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a b s t r a c tThis study aimed to optimise formulation and process factors of Australian sweet lupin (ASL)-refined wheat bread bun to maximise the ASL level whilst maintaining bread quality using response surface methodology (RSM) with a central composite face-centered design. Statistical models were generated that predicted the effects of level of ASL flour incorporation (g/100 g of ASL-wheat composite flour), ASLflour volume weighted mean particle size (mm), water incorporation level (g/100 g ASL-wheat composite flour), mixing time of sponge and dough (min) and baking time (min) on crumb specific volume (CSV), instrumental texture attributes and consumer acceptability of the breads. Verification experiments were used to validate the accuracy of the predictive models. Optimisation of the formulation and process parameters using these models predicted that formulations containing ASL flour at 21.4e27.9 g/100 g of ASL-wheat composite flour with volume weighted mean particle size of 415e687 mm, incorporating water at 59.5e71.0 g/100 g ASL-wheat composite flour, with sponges and dough mixed for 4.0e5.5 min and bread baked for 10e11 min would be within the desirable range of CSV, instrumental hardness and overall consumer acceptability. Verification experiments confirmed that the statistical models accurately predicted the responses.

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Section: Bread Makingmentioning

confidence: 99%

Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread

Villarino

Jayasena

Coorey

et al. 2015

LWT - Food Science and Technology

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“…The potential health benefits of lupine nutritional components were increased the potential of lupine incorporation as food additives in various food products such as pasta (Jayasena and Nasar-Abbas, 2012), cake (Abdelrahman, 2014), breads (Villarino et al, 2015), muffins (Rumiyati et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Influence of Addition Sweet Lupine Flour on Quality and Antioxidant Characteristics of Biscuits

El-Maasoud

Ghaly

2018

Journal of Food and Dairy Sciences

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This research was suggested the influence of difference replacement levels (4, 8, and 12 %) of sweet lupine flour (SLF) as partially substitute for wheat flour (WF) in produce biscuits on rheological properties of biscuit dough's , chemical composition, amino acids, physical, sensory and antioxidant characteristics of produced biscuits. The results of rheological properties for tested biscuit dough's showed that by increasing the replacement levels (4, 8 and 12%) of SLF led to increase of water absorption (%), arrival time (min), dough development (min), dough stability (min), elasticity (B.U), proportional number (R/Ex) and energy (cm2) , while, the degree of softening values (B.U) and extensibility (mm) were decreased as compared with control sample. The chemical composition of produced biscuit samples showed a significant increase in crude protein, ash and crude fiber contents and non-significant difference in crude fat and total soluble carbohydrates contents at level 4% SLF and but noticed a significant difference at levels 8 and 12% of SLF as compared with the control sample. In addition, the increase of all amino acids also showed a significant increase in total polyphenols, total flavonoids and %DPPH free radical scavenging activity in produced biscuits contained SLF as compared with the control sample. The physical characteristics of produced biscuit samples was showed a non-significant difference of width up to level 8% SLF but showed a significant decrease at the level 12% SLF, while, showed a significant increase in thickness, on the other hand, showed a significant decreased in weight, spread ratio and spread percentage as at difference replacement levels (4, 8, and 12 %) of SLF compared with the control sample. The results of organoleptic properties (appearance, color, taste, odor, crispness, texture and overall acceptability) for produced biscuit samples were showed that the produced biscuits by partially replacement of wheat flour with SLF up to level 8 % had a good sensory properties and acceptability when compared with control sample. Therefore, can be used of SLF in fortified biscuits and placed on the market as a functional food.

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“…However, lupin, as a food ingredient, has an advantage over soybean that it contains higher dietary fibre contents (~28%) compared to soya bean (~19%) (Bähr et al ., ). Lupin‐enriched noodles (Jayasena et al ., ), pasta (Jayasena & Nasar‐Abbas, ), bread (Villarino et al ., b), tofu (Jayasena et al ., ), muffins (Rumiyati et al ., ), tempe (Priatni et al ., ) and biscuits (Jayasena & Nasar‐Abbas, ), with improved nutritional value, have been developed. Lupin flour has been fractionated into dietary fibre, and lupin protein isolates have good emulsions and foam‐forming properties which are important aspects of food formulation (Porras‐Saavedra et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Phytochemical composition and bioactivities of lupin: a review

Khan

Karnpanit

Nasar‐Abbas

et al. 2015

Int J of Food Sci Tech

114

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Lupin is a nonstarchy grain legume with high protein, dietary fibre and low fat contents. The industrial shift of lupin seed utilisation from feed to food has recently increased the scientific interest to explore its phytochemical composition and biological activities. Lupin seeds contain significant amounts of polyphenols, carotenoids, phytosterols, tocopherols, alkaloids and peptides with antioxidant, antimicrobial, anticarcinogenic and anti-inflammatory activities. Among polyphenols, genistein and their derivatives (isoflavones) are of great importance because of their phytoestrogenic potential. This comprehensive review will help out the readers in understanding the phytochemicals present in lupin and their benefits.

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The effects of Australian sweet lupin (ASL) variety on physical properties of flours and breads

Cited by 29 publications

References 35 publications

Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread

Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread

Influence of Addition Sweet Lupine Flour on Quality and Antioxidant Characteristics of Biscuits

Phytochemical composition and bioactivities of lupin: a review

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